Daal Makhani

Indulge in the rich and velvety decadence of Daal Makhani, a classic North Indian comfort food that’s loved for its creamy texture and robust flavors. This lentil curry combines wholesome whole black gram (urad dal) and red kidney beans (rajma), slow-simmered to perfection in a luscious blend of tomato puree, aromatic spices like garam masala, and a generous touch of butter and fresh cream. A signature sprinkle of kasuri methi (dried fenugreek leaves) infuses it with a distinct earthy aroma, making every bite irresistibly flavorful. Perfect for special occasions or cozy family meals, this restaurant-style Daal Makhani pairs beautifully with naan, roti, or basmati rice. Create this comforting, protein-packed dish in your own kitchen for an authentic taste of Indian cuisine!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 1 cup Whole black gram (sabut urad dal)
• 0.25 cup Red kidney beans (rajma)
• 4 cups Water
• 3 tablespoons Butter
• 1 tablespoon Oil
• 1 medium Onion, finely chopped
• 4 cloves Garlic, minced
• 1 inch piece Ginger, minced
• 1.5 cups Tomato puree
• 1 piece Green chili, slit
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 2 teaspoons Salt
• 0.5 cup Fresh cream
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the whole black gram and red kidney beans thoroughly under cold water. Soak them together overnight or for at least 8 hours.

Step 2

Drain the soaked lentils and beans, transfer them to a pressure cooker, and add 4 cups of water. Cook under pressure for about 12-15 whistles or until both are completely cooked and soft.

Step 3

In a large pan, heat 2 tablespoons of butter and 1 tablespoon of oil over medium heat. Add the finely chopped onion and sauté until golden brown.

Step 4

Add the minced garlic and ginger to the pan, and sauté for another minute until the aroma releases.

Step 5

Stir in the tomato puree and green chili. Cook until the oil separates from the sides of the mixture.

Step 6

Add the red chili powder, turmeric powder, coriander powder, and salt. Cook for 2-3 minutes, stirring occasionally.

Step 7

Once the spices are well combined, add the cooked black gram and kidney beans along with their cooking liquid. Mix well to combine.

Step 8

Lower the heat, cover, and let it simmer for 45-60 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.

Step 9

Uncover, add garam masala, fresh cream, and the remaining tablespoon of butter. Mix well and let it simmer for another 10 minutes.

Step 10

Crush the kasuri methi between your palms and sprinkle over the daal makhani. Mix well and turn off the heat.

Step 11

Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

Nutrition Facts

Serving size	(1922.6g)

Amount per serving	% Daily Value*
Calories	1657.9

Total Fat 77.2g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 1.1g
Cholesterol 175.5mg	0%
Sodium 5189.3mg	0%
Total Carbohydrate 188.5g	0%
Dietary Fiber 52.9g	0%
Total Sugars 29.5g
Protein 68.7g	0%

Vitamin D 6.7IU	0%
Calcium 614.5mg	0%
Iron 24.3mg	0%
Potassium 4377.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 15.9%

Carbs: 43.7%